top of page
Recipes

Brined Turkey Breast Recipe

Loading...

Loading...

Loading...

Loading...

Loading...

Loading...


Recipe from Chef Ted's kitchen


½ c. bourbon

½ c. whole grain mustard

4 c. water

½ c. maple syrup

¼ c. salt

2 tbs. chopped fresh sage or dried sage

Olive oil

Roasting pan

METHOD:

Mix all ingredients together.


Place turkey breasts in brine, making sure all the meat is submerged. Cover and place in refrigerator for 12-24 hours. (Alternatively place each breast in a plastic bag and fully submerge in brine.)

Remove breasts from brine and pat dry. In a pan large enough to hold the meat (two pans are fine if the breasts are large) add enough oil to cover the bottom of the pan. Over medium to medium-high heat, get the pan hot enough so it barely begins to smoke.

Add the breasts skin side down. Sear for five minutes then lower heat to medium-low. When the skin side is golden, turn and cook the other side for about ten minutes, keeping heat on medium-low.


Transfer to a roasting pan and cook until thermometer reads 160 degrees (about 15 minutes per pound of turkey.)


Remove and allow to rest for at least 15 minutes before slicing.

POPULAR ARTICLES

Ultimate Foodie Bucket List

20 At Home Date Night Ideas

Cream of Garlic Soup

POPULAR CLASSES

Arroz con Pollo

Fresh Pasta & Ragu

Green Curry and Mango Sticky Rice

POPULAR CATEGORIES
Recipes
Gift Guides
Ingredients
Travel & Inspo
FOLLOW US

Brined Turkey Breast Recipe


Recipe from Chef Ted's kitchen


½ c. bourbon

½ c. whole grain mustard

4 c. water

½ c. maple syrup

¼ c. salt

2 tbs. chopped fresh sage or dried sage

Olive oil

Roasting pan

METHOD:

Mix all ingredients together.


Place turkey breasts in brine, making sure all the meat is submerged. Cover and place in refrigerator for 12-24 hours. (Alternatively place each breast in a plastic bag and fully submerge in brine.)

Remove breasts from brine and pat dry. In a pan large enough to hold the meat (two pans are fine if the breasts are large) add enough oil to cover the bottom of the pan. Over medium to medium-high heat, get the pan hot enough so it barely begins to smoke.

Add the breasts skin side down. Sear for five minutes then lower heat to medium-low. When the skin side is golden, turn and cook the other side for about ten minutes, keeping heat on medium-low.


Transfer to a roasting pan and cook until thermometer reads 160 degrees (about 15 minutes per pound of turkey.)


Remove and allow to rest for at least 15 minutes before slicing.

145 views0 comments

Recent Posts

See All

Join Our Community of Foodies

Transport Your Kitchen for the Day.™

Join Our Community of Foodies

Transport Your Kitchen for the Day.™

bottom of page